Description
This velvety, tahini-free hummus is a perfect solution for those with sesame allergies or pantry limitations. By emulsifying high-quality extra virgin olive oil with protein-packed chickpeas, fresh lemon juice, and aromatic garlic, you can achieve a light, fluffy dip that rivals any store-bought version. It serves as an excellent base for pita chips, crunchy raw vegetables, or as a creamy spread for your favorite wholesome sandwiches.
Ingredients
15 oz can chickpeas, drained and rinsed
3 tbsp fresh lemon juice
1/4 cup high-quality extra virgin olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground cumin
Instructions
Drain the canned chickpeas into a colander and rinse under cool water for 30 seconds.
Pat the chickpeas dry with a clean kitchen towel to ensure a smooth consistency.
Place the cleaned chickpeas, lemon juice, minced garlic, salt, and cumin into a food processor.
Pulse five times to break down the chickpeas into a coarse paste.
Slowly drizzle in the olive oil while the processor is running to emulsify the mixture.
Continue blending until the mixture reaches a smooth, velvety texture.
Notes
For an even creamier texture, remove the outer skins from the chickpeas before blending. Store in an airtight container in the refrigerator for up to 5 days. For variation, add a pinch of smoked paprika or fresh parsley as a garnish.
- Prep Time: 10
- Category: Trends Recipes
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg